lima bean recipes

Skillet dishes are the cornerstone of Gullah cooking, and these lima beans are made in my favorite skillet—cast-iron. Instead of simmering the lima beans for hours and hours, I've added a fresh take to the traditional Lowcountry side dish by adding bell peppers and tomatoes.

Skillet Lima Beans

bacon

unsalted butter,

white onion, chopped (about 1 cup)

lima

garlic,

chicken broth

red bell pepper, chopped (about 2/3 cup)

cherry tomatoes, halved (about 1 cup)

lemon (1 1/2 tablespoons)

salt and black pepper

Miss Kardea Brown's Skillet Lima Beans, as seen on Delicious Miss Brown, Season 7.

Heat a large skillet over medium heat and add the bacon. Cook until crispy, about 15 minutes. Remove the bacon from the skillet to paper towels, reserving the drippings in the skillet. Crumble the bacon once cooled.

Add the butter to the drippings in the skillet and heat until melted. Add the onion and saute until tender, about 5 minutes. Add the lima beans and garlic. Add the chicken broth and bring to a boil. Cook until the lima beans are tender and the broth has evaporated, about 25 minutes.

Add the bell pepper, tomatoes and crumbled bacon, adding more butter if needed. Saute until the vegetables are tender, 2 to 3 minutes longer. Remove the skillet from the heat and stir in the lemon juice. Season with salt and pepper.

Overstuffed Pattypan Squash

(6-ounce) pattypan squash

olive oil, divided

kosher salt, divided

black pepper, divided

shallot,

corn kernels,

lima beans

toasted pecans, chopped

thyme leaves

Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes.

Trim the woody ends and halve the squash crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh. Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut side down, onto the preheated pan and roast until the squash is tender and the flesh side is browned, about 15 minutes. Transfer the squash to a serving platter and set aside.

Meanwhile, finely chop the reserved squash flesh. Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes. Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately.

Awesome summer recipe! Subbed fava beans for limas, cippolini onion for shallot, and broiled the stuffed squash for a minute with a little butter on top at the end

This was delicious. I couldn't find canned lima beans so I subbed red kidney beans. I think mine might have needed 5 more minutes or so in the oven, they were a little crunchy. I made them early in the morning (it's too hot for the oven otherwise) and served them later with a poached egg on top for a light meal. Cold, room temperature, or hot: these are wonderful. I think I'll try them with pine nuts instead next time.

My wife and I loved this recipe even though my wife is not a big lima bean fan. Will definately become something that we make again.

I just made this recipe and was very pleasantly surprised with the results.  I loved the added texture the pecans added.  I made a few changes. I grilled the corn, and I added shelled edamame instead of lima beans.  I joined a local CSA this summer, and received a good bounty of pattypan squash.  I will definitely make this again.

Love this recipe! It has become a summer staple. It's also very versatile. I've used regular summer squash (biggish ones, so I could hollow them out instead of patty pans. Sometimes, I don't even bother with the roasting, I just dice some summer squash (or zucchini, or what-have-you and saute it with the corn and beans, etc., for a fresh, light, summer dinner. Lima beans cooked from scratch are better than canned, which, here in the north, are not too easy to find. If you do decided to improvise, definitely keep the lima beans or use butter beans. They are so much creamier than other varieties. And, I agree with the other reviewers, fresh thyme is an absolute must! As a vegetarian, this is definitely a good choice to bring along to a cookout or potluck. It tastes great even at room temp, it looks impressive, it can serve as a full meal in case all the other food there is made of beef and bacon, and -in my experience- it always goes over well with the omnivore crowd too! Thanks AB!!!

Very good.  Used mushrooms from can instead of lima beans.  Had to cook larger pieces an extra 10 min until soft.  Used as main dish.  Was a great vegan dish.

I loved this recipe, and found the video so helpful. I just wished I had bought more of everything - squash and corn. By the time I got back to the farm market, the pattypans were pretty well over. This dish has color, texture, and flavors. Mmmmm. More next summer...

Had to improvise a bit: onion subbed for shallot and didn't use lima beans, really good flavour in a hurry!

I watched this show because of my garden and the local farmers market.  I've always wanted new recipes for squash and now have one.  Very tasty dish.  Really needed the fresh herbs to make it special.  Thanks alot.  Would recommend another show with more recipes.

https://www.foodnetwork.com/videos/overstuffed-pattypan-squash-0165747

Scooped, stuffed squash make a great side dish -- and you can eat the bowl.

Chicken Piccata with Lemon, Capers and Artichoke Hearts

(4-ounce) boneless, skinless chicken breast

Salt and black pepper

all-purpose flour

lemon zest

paprika

garlic powder

olive oil

lemon juice

dry white wine

artichoke hearts, quartered

capers

brown rice

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.

Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

Absolutely delicious! Light and tasty and easy as can be.

Delicious. Absolutely delicious. Don’t change a thing with this recipe; you won’t t regret it.

Second time I’ve made this,  I substituted spinach for Lima beans.  I put it in after capers.  Delicious!  Also, I served with angel hair pasta.

I changed the rice to white rice with broccoli, bell pepper, and cheddar cheese.  I cooked the chicken exactly as the recipe stated and it was tender and delicious.

Made this as lunch for a couple of days. Tasted wonderful. Nice warm flavors, but didn’t make you feel too stuffed where you’re sleeping on the job. Delicious recipe. 

Cut receipe in 1/2 and it is perfect for two. A wonderful mid week meal!

https://www.foodnetwork.com/videos/lemony-chicken-piccata-66695

Lemons, capers, and artichoke hearts add great  flavor to this dish.

Lemony Chicken Piccata

Baby Lima Beans (Butterbeans)

baby lima beans,

salt

butter

pepper

Butter Beans Recipe | Southern Baby Lima Beans

Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving.

your butt is so fat that i want to kiss it

My husband’s favorite vegetable, he loves these baby Lima’s

This is a great recipe!  I have made this a few times, and it always turns out perfectly.  I made this for christmas dinner, and this dish received rave reviews.  Definitely a great, basic recipe.

Simple, perfect and fresh tasting. Just the way my family likes and has made them forever. Tip of the hat to the lady for sharing such a classic yet humble and simple dish :-)

Seared Trout over Succotash

vegetable oil

trout fillets, skin on

In a large nonstick skillet, heat the vegetable oil over medium-high heat.

Make a couple slits in the skin of the trout with a small sharp knife and season the fillets with paprika, salt, and pepper.

Place the fillets flesh side down in the pan and cook until browned, 3 to 4 minutes. Turn the fish and cook until the fish is opaque and flakes easily with a fork, another 2 minutes.

Remove from the skillet and serve over succotash.

1 cup chicken or vegetable stock, if needed

1 tablespoon finely chopped fresh parsley leaves, for garnish

Heat the butter in a large skillet over medium heat.

Add the onion and cook until softened, about 5 minutes. Stir in the flour until fully distributed. Add the lima beans, red pepper, corn, cream, salt and pepper. Bring to a simmer and cook until beans and corn are tender and mixture has thickened slightly, about 7 minutes.

If mixture becomes too thick or if it begins to stick to the bottom, add 1/2 to 1 cup of stock and combine thoroughly. Garnish with parsley and serve.

Wow! This recipe is excellent and so easy! The red pepper adds a beautiful flavor to the velvety delicious cream sauce that all the veggies float around in. I've never made succotash for my family, so I was worried, but everyone loved it. I added a small bay leaf as the dish simmered. Next time I would either cut back on the cream sauce or add more veggies. Even though the sauce was fabulous, there was a bit too much of it. Thanks, Dave, for another winner that will now be a regular in our lineup.

I made this with trout and it was awesome! The succotash was incredible. It's one of those recipes you make and always keep in the back of your head and can't wait to make it again!  You could certainly use any type of fish, or even chicken.

I acutally used chicken breast instead of the fish, but it was still a big hit with my family.

I actually used tilapia instead of trout--it was fresher at the market that day.  The spices on the fish were great, and the succotash came out perfect.

As always, Dave delivered on another low budget tasty dish.  Can't wait to have my friends over and impress them with this simple dish!

Oxtail Stew

oxtails

Vidalia onions, chopped

scallions, chopped

garlic cloves, smashed

thyme

red pepper flakes

bay leaves

hot sauce

gravy master

low-sodium beef broth

tomato paste

Right rice, recipe follows

rice

In a large bowl, cover lima beans with water, cover with a towel and soak overnight.

In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.

Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.

At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.

Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.

I don’t know what oxtails are—are they really the tails of a cow or some other mammal? Even so, 4 pounds of meat for four people seems like a lot of meat at one meal. 

Has been my go to oxtail recipe for years. And continues to be. I don’t count the marinating time as part of the total process. About 20 minutes to prepare, bag it for overnight marinating in the fridge. Next day is a breeze to cook. 

Started this yesterday due to.all the soaking and marinaring. Are for dinner tonight. Not as rich and flavorful as I thought it might be. Too time consuming also to get to the end.

I love Sunny’s cooking and recipes!! This is Deborah Swanigan, a big fan!!

Only had about 2lbs of oxtail, substituted with some short ribs, excellent.   

I finally, made this recipe and it was delicious!! Thanks Sunny

AWESOME recipe!! I followed the recipe exactly and my family totally loved this. Next time I will try making it with beef stew meat or with chicken. Delicious dish, thank you Sunny.

This recipe was easy to follow and the taste was delicious. Thank you for sharing. 

When I think summer, I think succotash! This is a warm, slightly Southern take on my grandmother’s best vegetable dish. It includes all the vegetables she loved from the South.

Keywords: Merguez Sausage, Celery, Onion, Bell Pepper, Garlic, Corn, Fava Beans, Lima Beans, Tomatoes, Lemon.

Summer Succotash

Olive oil,

links merguez sausage (about 1/3 pound)

1/2 cup diced celery

1 medium onion, diced

1/2 red bell pepper, diced

cups canned black-eyed peas

corn,

fava beans, thawed

1 1/2 cups frozen lima beans, thawed

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

cherry tomatoes, halved

1 tablespoon fresh lemon juice

teaspoon lemon zest

chopped flat-leaf parsley

Heat a large cast-iron skillet over medium heat and coat the bottom with oil. Add the sausages and fry until browned on all sides and cooked through, about 10 minutes. Transfer to a cutting board, reserving the pan. Thinly slice when cool enough to handle, then set aside.

Pour out and discard most of the grease in the pan, but leave behind any bits. Add enough oil to thoroughly coat the bottom. Add the celery, onions and bell peppers and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute.

Stir in the black-eyed peas, corn, fava beans, lima beans, butter, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until heated through, about 10 minutes.

Add the sausage back to the skillet and cook until heated through. Add the tomatoes, lemon juice, zest and parsley. Serve warm.

This was good but the lima beans and fava beans were still hard after 10 minutes.  I had to cook it an additional 10 minutes, adding nearly a cup of water to get the lima beans cooked.  Next time I make this (and I will because it was very tasty!), I will pre-cook the lima and fava beans before adding them to the pot.  

Made this without the sausage and it was delicious. The lemon makes the veggies refreshing. 

Top 7 lima bean recipes recipes from across the web

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Top Tags

Skillet Lima Beans

Overstuffed Pattypan Squash

Chicken Piccata with Lemon, Capers ...

Baby Lima Beans (Butterbeans)

Seared Trout over Succotash

Oxtail Stew

Summer Succotash

Top 7 lima bean recipes recipes from across the web

The most viewed lima bean recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skillet Lima Beans

Overstuffed Pattypan Squash

Chicken Piccata with Lemon, Capers ...

Baby Lima Beans (Butterbeans)

Seared Trout over Succotash

Oxtail Stew

Summer Succotash

The most viewed lima bean recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine